Healing Lesson 5

Luscious Lentils
This tiny, round legume was one of the first cultivated foods; it's possible origins are in Central Asia. In the Bible it was mentioned as the item Jacob traded to Esau for his birthright, also it was an ingredient in a bread made during the Babylonian captivity of the Jewish people.

Dozens of varieties come in different sizes and colours. However, the most common are the brown, green and orange. What sets the varieties apart is their consistency after cooking. The brown and green varieties retain their shape better while some others become soft and mushy. The flavour is rich and hearty with an almost nutty flavour.

Not only are they a good source of soluble fiber and protein, but they also provide an excellent source of iron, folate and magnesium. This combination of nutrients make lentils a food that can help fight heart disease, keep the digestive system healthy and aid in balancing the blood sugar.

When purchasing, avoid wrinkled looking lentils, they may be old and tougher to cook. To prepare, rinse them well, removing small rocks or bits of dirt.

The beauty of lentils is in there quick cooking time. They don't need to soak and take about 30 minutes to cook. Try the following soup recipe as an appetizer or main dish.

Classic Lentil Soup
1/2 red onion, diced
1/2 cup or 1-2 carrots, diced
1 tablespoon olive oil
3 cups broth
1/2 cup French Blue Lentils (or other variety)
1 medium large tomato, chopped or 1/2 cup diced canned tomatoes
1 sprig fresh thyme, chopped fine
salt and pepper to taste

Heat oil in medium saucepan. When hot add onions and carrots. Sauté until onions are transparent then add lentils and thyme. Stir to coat lentils and add broth and tomato. Simmer for about 20-30 minutes. Serve with crusty rolls or fresh whole grain bread.

Wouldn't we all like to have more hours in our day. We could get so much more accomplished! But it seems like life is moving faster in the 21st century then it did in the 20th. Could it be we are on some kind of time warp or is it that I watch too much Star Trek?!

I know we can't add more hours to our days, but we can make it seem like we have more time, especially when it comes to working in the kitchen. Planning is the key! Organizing is the lock! When put together you will be amazed at how much time you gain!

How long does it take you to prepare favourite meals? How much time does it take to tidy up after a meal? How many minutes does it take to wash the floor, dust the shelves and rinse out the kitchen sink? Bizarre questions? Maybe, but when you break these everyday chores into minutes you will find that they don't take as long as you think they do. Take the next step and plan them ahead of time and you'll find your kitchen running like a well-oiled machine. Sink Reflections, by Marla Cilley, is excellent for showing you how to break household chores into organized bits of time that create more hours in the day. I encourage you to check it out and to have a look at her website, www.flylady.net. If you subscribe to her email list, be prepared for a lot of daily emails! Let me know if you become a flybaby.

Wild Rice Pilaf

2 cups liquid, (I use 1 1/2 c. chicken broth and 1/2 cup of water. Add a little salt if you wish)
1 cup wild rice
1-2 tablespoons olive oil
1 cup chopped onions
1/2 cup pecan pieces
1/2 cup dried sweetened cranberries

Wash and rinse the rice. Cook rice in liquid for between 40 and 60 minutes, until desired texture is achieved.

In a skillet heat oil at medium high heat. Add onions and saute for about five minutes. Add pecans and stir for a few minutes. Add rice and cranberries, blend well and serve.